Line a baking sheet with parchment paper.

In the bowl of a food processor, add the all purpose flour, baking powder, salt, sugar, and cubed butter.

Pulse to combine. The butter pieces should look like coarse, sandy crumbs when ready.

Pour the scone dough into a large bowl or onto the parchment-lined baking sheet. Add the strawberry and rhubarb pieces and incorporate. In a bowl, it helps to use a dough whisk. On a pan, I usually just use my hands. Knead the crumbly dough into a ball, pressing it together to hold in place. It will seem overly crumbly at first, but that's how you get the very best, flakiest scones. Press down to form the dough ball into a large disc approximately 1 inch tall.

Place the pan with the round of scone dough in the fridge and let it rest at least 25-30 minutes. This is essential to get the butter nice and cold again.

While the dough is resting, preheat the oven to 400F.

After the rest time, remove the pan from the fridge and cut scones into 8-10 pieces using a very sharp knife. Separate the scones on the pan, brush tops of the scones with heavy cream, and sprinkle with coarse sugar.

Bake in the pre-heated oven for 18-20 minutes. The scones will be golden brown on the edges and feel quite soft to the touch. They'll continue to firm up on the pan as they cool.

If desired, drizzle with melted white chocolate or enjoy as is. The sugar makes them crunchy and sweet on top, yet they're sweet, tender, and moist inside.